Bali’s first Meat Boutique at BOY’N’COW
As the name suggests, this Seminyak restaurant offers high-quality beef carefully selected from sustainable and organic farms in Australia and the USA. As any steak connoisseur knows, getting the very best from a piece of steak depends on how it is aged to get the meat’s natural enzymes to work their magic.
Boy’N’Cow uses a dry ageing process in which the meat is stored in a cool, humidity climate controlled environment for 28 days. This produces succulent, tender steaks that melt in your mouth.
I started my meal with hamachi ceviche with orange, radish, onion and yuzu vinaigrette and continued with foie gras with port grape jam and toasted brioche. For the main course, I selected a classic 280grm ribeye, cooked medium rare and served with side dishes of steak chips with truffle and parm...